摘要
利用超临界CO2流体萃取技术提取胡椒油,并研究了胡椒油对花生油和猪油的抗氧化性和去自由基能力。实验结果表明,胡椒油有明显的抗氧化性和去自由基能力,对猪油的抗氧化性甚至优于抗氧化剂BHT,胡椒油与BHT及增效剂(如柠檬酸)混合,有更好的协同抗氧化作用。
Pepper oil was extracted by supercritical Carbon Dioxide. Capability of anti-oxidation and free radical elimination of pepper oil in peanut oil and lard were studied. The result showed that pepper oil had notable capability of anti-oxidation and free radical elimination, which anti-oxidation for lard was better than BHT. Pepper oil mixed with BHT and synergists （e. g. citric acid） exhibit excellent anti-oxidation.
出处
《中国调味品》
CAS
北大核心
2008年第10期52-55,共4页
China Condiment
基金
广东茂名学院人才引进基金资助项目
项目编号:208016
关键词
胡椒油
超临界流体萃取
抗氧化性
去自由基
pepper oil
supercritical fluid extraetion
anti-oxidation
free radical elimination
